| No violation noted during this evaluation. | 06/20/2015 | Follow Up LOC |
- Sanitizers
Observation: Bleach sanitizer above required level. Corrected by making a new batch.
- Package integrity
Observation: Dented cans in the reach in customer shelves.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in the freezer.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The customer reach-in coolers do not have thermometers.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM. The manager plans to take ServSafe August 12, 2015.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Cutting surfaces maintained
Observation: The cutting boards are scratched and cannot be properly sanitized.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cut deli meats in the cooler not date marked.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
|
06/10/2015 | Regular |
| No violation noted during this evaluation. | 09/25/2014 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw whole muscle meat stored next to ready to eat foods.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed no date marking in the deli cooler.
- Handwashing signage
Observation: Observed no hand wash sign at the handwashing sink and in the employee bathroom. Corrected.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw chicken and stuffed foods stored next to beef.
- Demonstration of Knowledge
Observation: Observed the PIC did not demonstrate knowledge.
- Food storage - preventing contamination from the premises
Observation: Observed food (eggs) stored on the floor in the cooler.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Observed the facility has no sick policy.
|
09/24/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/13/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/13/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fan cages in meat room must be cleaned.
- Compliance with submitted HACCP plans and approved variance procedures
In order to vacuum pack ready-to-eat foods, a HACCP plan must be in place ( beef sticks, beef and cheese sticks, hard salami, cervelat and dried beef were removed from shelf ).
- Food storage - preventing contamination from the premises
Onions must be stored up off floor
- Using a handwashing sink- operation and maintenance
- Food is properly labeled
Sandwiches made on premises and put on shelf for self-service must have ingredient label.
- Plumbing system repaired according to law
Dripping faucet at meat department 3 compartment sink must be repaired.
|
11/06/2013 | Routine |
- Food is properly labeled
Sandwiches made on premises and put on shelf for self-service must have ingredient label.
- Food storage - preventing contamination from the premises
Onions must be stored up off floor
- Compliance with submitted HACCP plans and approved variance procedures
In order to vacuum pack ready-to-eat foods, a HACCP plan must be in place ( beef sticks, beef and cheese sticks, hard salami, cervelat and dried beef were removed from shelf ).
- Plumbing system repaired according to law
Dripping faucet at meat department 3 compartment sink must be repaired.
- Using a handwashing sink- operation and maintenance
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fan cages in meat room must be cleaned.
|
11/06/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
04/12/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
04/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Larchwood Food Center, 839 Broadway St, Larchwood, IA 51241 »